Quality improver for use in producing bread

Abstract

A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further contains mevalonolactone and/or mevalonic acid or a lactic acid fermentation product of soy bean. A seed dough is obtained by kneading cereal powder, yeast, and the quality improver for producing bread and subjecting the mixture to primary fermentation. The bread has a sufficient volume, a good shape, a soft feeling upon eating, a good flavor (fragrance and taste), excellent storage stability and contains vitamins, proteins and minerals abundantly. The seed dough containing the quality improver can be circulated.

Dependencies are inferred from the claim text.